I’ve just been in the mood for chicken enchiladas lately. I don’t know why. The only enchiladas I’ve ever had have had sauce out of a can, but I wanted chicken enchiladas and I wanted to make them myself and I didn’t want sauce from a can.
Part of it is because I am being stubborn. We were grocery shopping yesterday. My husband is really not 100% buying into our clean leaning. We picked up most of our things we needed from the perimeter of the store. He needed relish, so he grabbed it and I said, “Wait!”
“First let’s see if there is organic?” No organic, so he grabbed the familiar jar, “Okay wait, check the ingredients. See. Corn syrup. Remember how we decided to replace our staples with healthier versions?” He argued, somewhat validly, that he eats like two tablespoons a month, but I found a jar with all ingredients I could recognize and put that in the cart. He grumbled because it was three times the price, but I reminded him it lasts a long time. We went through the same with soup. I won because Pacific makes an awesome organic roasted red pepper and tomato soup, although he did declare that “nobody likes butternut” so he wouldn’t eat butternut squash.
We have pasta a few times a month so I grabbed the whole wheat pasta and he went for the sauce. I said “Wait, I think I can make a really good pasta sauce.” He looked at me skeptically and put the jar back and said, “But I like the stuff in the jar!” “I can make it.” A few other items were similar, “Really, Roy, I can make that.”
I finished up what we needed and he headed over to grab toilet paper. I got a text from him a few minutes later that said, “We need toilet paper, or do you want to make that too.”
Everyone is a comedian! Really most of his whining is silliness. He has been enjoying the way we eat. I think the one thing he is still having issues with is that we agreed that he would not buy soda for the house, but he could get it when he was out if he wanted. Well it’s amazing how many sodas a man can hoard from a class he took where they served cans of diet cola throughout the day. He is cutting down, though.
So at any rate, I decided to make a homemade enchilada sauce and he declared it “A little hot, but really good.”
Onto the recipe! Usually I make my own tortillas out of masa and water and a little salt, but for this I was afraid they’d fall apart so I bought ones from the store. They were not organic. Sue me. I’m leaning, remember?
Clean Chicken Enchiladas
1 1/2 cups water
1 (6 ounce) can organic tomato paste
1/4 cup chili powder
1 tablespoon paprika
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon organic cane syrup sugar
1/4 cup masa harina flour
1/4 cup water
4 boneless skinless chicken breasts, cooked and shredded
8 large corn tortillas
1 cup cheddar cheese, grated
1/2 medium sweet onion
3 roma tomatoes, chopped
1/2 cup fat free sour cream (there is a Simply Sour Cream with one ingredient, milk)
3 cups lettuce, shredded
- You can cook the sauce on the stove or in the microwave. I used the microwave. So —
- In a 4-cup microwave safe bowl, add 1.5 cup water and tomato paste. Stir to mix together.
- Add chili powder, paprika, garlic, cumin and sugar. Cook on high about 4 minutes.
- While the sauce is beginning to heat, mix together 1/4 cup cold water and 1/4 cup masa to make a paste.
- Take the sauce out and stir in the masa/water paste. Return to microwave and cook 4 more minutes. When it is done it should be nice and thick and AWESOME smelling.
- Slice the onion VERY thin (I use a mandolin).
- Shred the chicken (if you haven’t). Easiest way is to take two forks and use them to pull the chicken apart.
- Mix about half the sauce in with the chicken and the onion.
- Prepare the tortillas by warming them. I like to put them in the microwaves with a SLIGHTLY damp paper towel over them and heat for about 30 seconds. Take one tortilla at a time off of the stack and then cover the stack so they don’t dry out.
- Place 1/8 of the chicken mixture on the edge of the tortilla and roll. Do not overfill. Less is more.
- Place the enchilada seam side down into the pan.
- When all 8 are ready, pour the remaining of the sauce over the enchiladas and bake for 15 minutes at 350 degrees.
- Sprinkle half of the cheese over the enchiladas, return to the oven for another 15 minutes or until the cheese is melted.
- Serve with lettuce, tomatoes, the remainder of the cheese, and the sour cream.
- You could also add peppers, olives, maybe even beans to the chicken mixture. You could use extra lean ground beef rather than chicken, or ground turkey. You could add extra garnishes like olives, green onions, etc. I might try them with a black bean mixture with some lean ground beef next time.